Recipe by Lisa Fielding
Adapted from The Silver Palate.
1 C. Mayonnaise
1 C. Sour Cream
Juice of ½ lemon
1 teaspoon Worcestershire
1 to 2 teaspoons Sriracha
1 generous C. crumbled Cato Corner Farm Black Ledge Bleu
Sea Salt to taste
1. Mix all ingredients and allow to sit refrigerated for several hours in order for flavors to meld.
2. To serve, hollow out a half cabbage, serve the dip inside (or use a bowl) and pile vegetables around it. Serve on a flat glass “bowl” or in a basket.
For the crudite, stay seasonal and use:
Broccoli and Cauliflower Florets
Sliced red bell peppers
Steamed Fingerling potatoes (amazing in the dip and so much better than potato chips)
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.